Olivier salad

Olivier Salad

The Olivier Salad is a traditional salad dish in Russian cuisine, which is also popular in many other European and Asian countries. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, cored apples, with onions, and tinned or boiled beef. Some variations include chicken instead of beef.

Etymology

The salad's name comes from its creator, Lucien Olivier, who was a Belgian chef working in Moscow in the late 19th century. He invented the salad at the Hermitage, one of Moscow's most celebrated restaurants. The original version of the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it was dressed with a secret sauce.

Ingredients and Preparation

The modern version of the Olivier Salad contains less luxurious ingredients compared to its original version. The salad is commonly associated with holidays and celebrations, with New Year's Eve being the most popular occasion for its preparation in Russia and Ukraine.

The salad is prepared by boiling the vegetables and eggs, and chopping them into small cubes. They are then mixed with the meat and pickles, and the salad is dressed with mayonnaise. The salad can be garnished with fresh dill and served cold.

Variations

There are many variations of the Olivier Salad, depending on the region. In Iran, chicken is used instead of beef, and in Spain, it is known as "Russian Salad" and may contain tuna and beets. In Serbia, the salad is known as "Russian Salad" and is a common festive dish.

See Also

• Russian cuisine
• Salad
• Mayonnaise

References

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